Irish Chicken, Mushroom, & Leek Pie Recipe

Irish Chicken, Mushroom, & Leek Pie Recipe
Most food companies maintain websites that feature recipes using their products. Those recipes are generally fabulous since the companies want us to purchase their products over and over. While perusing the Kerrygold Ireland website looking for Irish recipes, I found a recipe for a beautiful savory pie , and since I had all the ingredients, adapted it to US measurements and added a few shortcuts. Savory pies are popular in Ireland and the UK, and they are made with all different kinds of meats, poultry, fish, and vegetables. The following Chicken, Mushroom, & Leek Pie is very Irish, and also very good.
Shortcuts to make this pie quickly include using Basic Cream Soup Mix to eliminate the need to make a roux, packaged sliced mushrooms, and frozen puff pastry.

8 Servings

2 tablespoons Irish butter
2 pounds boneless skinless chicken breast halves, trimmed, cleaned, and cut into 1" chunks
1 pound sliced mushrooms
2 to 3 leeks, white and light green parts only, sliced thinly and washed thoroughly
2 cloves garlic, finely minced

2 cups water
1 cup Basic Cream Soup Mix

1/4 teaspoon salt
1/4 teaspoon white pepper

400 grams frozen puff pastry, thawed (more or less as needed)
1 egg, beaten

  1. Preheat oven to 400º.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the chicken and stir-fry until it is white.
  4. Remove the chicken from the pan and add the mushrooms, leeks, and garlic.
  5. Cook the vegetables until tender; remove from the pan.
  6. Add the water and bring to a boil, scraping the bottom of the pan; whisk in the cream soup mix and cook until thickened.
  7. Stir in the chicken and vegetables.
  8. Transfer to a 2 quart glass casserole dish and let cool slightly.
  9. Roll out the puff pastry slightly larger than the casserole dish; place it over the filling.
  10. Brush liberally with the beaten egg.
  11. Use the scraps to cut shapes (small shamrocks are good), and place them decoratively on the pastry; brush the decorations with the egg.
  12. Bake 25-30 minutes or until the pastry is puffed and brown. Remove from the oven and serve.

Amount Per Serving
Calories 538 Calories from Fat 261
Percent Total Calories From:
Fat 49% Protein 27% Carb. 24%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 11 g
Cholesterol 123 mg
Sodium 577 mg
Total Carbohydrate 33 g
Dietary Fiber 1 g
Sugars 0 g
Protein 37 g

Vitamin A 5% Vitamin C 10% Calcium 0% Iron 17%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.